Silky Winter Squash Soup (vegetarian)

This is definitely a comfort food for me.  I added Tofu to give it a little bit of protein.

Ingredients

1 Medium Butternut Squash

2 Large Acorn Squash

(these should yield about 8 cups mashed)

2 Tablespoons of Butter

1/2 cup of onion, chopped

32 ounces of Vegetable Broth

14 ounces soft, silken Tofu

8 ounces of low fat cream cheese

1 teaspoon of ground sage

1/2 teaspoon of white pepper

1 teaspoon of sea salt

Garlic Croutons (optional)

Instructions

Preheat oven to 375 degrees.

Cut Squash in half and scoop out seeds.  I always save the pumpkin scoopers from Halloween cause they do fast work at this task.

Place squash in a baking pan filled with about an inch of water.  They should be flesh side down.

Bake in oven for 45 minutes or until soft.  Remove from Oven and let cool.

When cool enough to handle scoop squash into a bowl and set aside.

Saute chopped onion in a large pot in butter for 5 minutes.

Add sage and pepper and saute for another minute.

Add Chicken broth and squash to pan.  Bring to a boil and then lower heat to simmer.

Add Cream Cheese and Tofu and heat through.

Using a blender or food processor, puree the soup in batches until smooth and creamy.

Server with Garlic Croutons to Garnish